Ingredients
- 2 Tbsp olive oil
- 2 1/2 cups onion chopped
- 3 cloves garlic chopped
- 2 1/2 cups butternut squash peeled, cut in 1/2-inch pieces
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 3 15 oz cans black beans rinsed and drained
- 2 1/2 cups vegetable broth
- 1 14 1/2 oz can diced tomatoes in juice
- 3 cups Swiss chard coarsely chopped leaves ( 1 small bunch)
Servings: servings
Instructions
- Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes.
- Add squash; stir 2 minutes.
- Stir in chili powder and cumin
- Stir in beans, broth, and tomatoes with juices; bring to boil.
- Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
- Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.
- Season to taste with salt and pepper. Ladle chili into bowls and serve.
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